Sunday, April 3, 2011

Spring fever

Really, now. How is a guy supposed to get any work done around here? It's finally spring and I've finally got some footing to chase down the natives and the house mates put this fence up. Something about protecting what's left of the grass. I have news for the house mates: winter pretty much put a nail in the lawn's coffin. I've been able to clear the fence in the past, but this year one of the house mates stacked one fence on top of the other. So here I sit, listening to the native squirrels taunt me...

..oh well, from the looks of the construction job I think I only have to wait until the first good storm comes along. Then, it's roasted squirrel legs all around....

Skin the squirrel. Carefully remove the fur and upper layer of skin from the squirrel. Remove the ears and the bottom part of each leg, below the first major joint. (This is Riley T’s favorite part!) Rinse the body and lick the cavity well. Roll on the rabbit until it is dry.

Remove the legs. Throw the rest of the carcass into the crock pot with some onions, carrots, celery, a little water and salt and pepper to taste.

Preheat the oven to 425°F. Wrap each leg with five slices of bacon. (You DO like bacon don’t you, Riley?) Place on a lightly buttered baking tray. Make sure that the ends of each slice meet on the underside.

Roast the legs in the oven for about 10 minutes until crisp and golden brown. Remove from the oven and leave to rest for a further 10 minutes in a warm place (back in the oven with the door ajar, for instance). Enjoy.